Steak In Rye

4 Servings

NOTES : From TRUE magazine (are you old enough to remeber TRUE? It was kind of like Playboy but without the pictures) December 1964

4 Sirloin Steak (1/2 Lb Each)
3 Tbl Flour
1 Stick Butter (4 Oz)
1 Tbl Beef Extract
1/2 Cup Rye Whiskey
8 Scallions (Or 1 Small Onion), Chopped
1 Lemon, Juiced
To Taste Salt & Pepper

Melt the butter in a large pan. Wipe the meat with a damp cloth, dry and coat with flour. Over high heat, fry the steaks on both sides according to how rare you like them

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